These pinwheels are the kind of appetizer that disappears first. A creamy filling with taco seasoning, cheddar, corn, black beans and a little green onion gets spread on soft tortillas, rolled up, chilled and sliced. Every slice shows a pretty swirl of color.
There is no cooking at all, and they are better when made ahead, which makes them perfect for parties, potlucks and game day.
Why You’ll Love Them
- No oven. Stir, spread, roll and chill.
- Make them the day before. They slice cleaner after a night in the fridge.
- They feed a crowd. Four tortillas make about 32 pieces.
What You Need
- Cream cheese, softened so it spreads without tearing the tortillas.
- Sour cream, to loosen the filling.
- Taco seasoning, from a packet or homemade.
- Shredded cheddar or a Mexican blend.
- Black beans and corn, rinsed and drained very well.
- Red bell pepper and green onions, finely chopped.
- Large flour tortillas, burrito size. Fresh, soft ones roll best.
How to Make Mexican Fiesta Pinwheels
- Mix the base. Beat the cream cheese, sour cream and taco seasoning in a bowl until smooth.
- Fold in the rest. Stir in the cheese, black beans, corn, bell pepper and green onions.
- Spread. Divide the filling between the tortillas and spread it all the way to the edges in a thin, even layer.
- Roll. Roll each tortilla up tightly. Wrap each roll in plastic wrap.
- Chill for at least 2 hours, or overnight.
- Slice. Trim off the ends, then cut each roll into 8 slices with a sharp serrated knife.
Tips
- Dry the beans and corn well. Pat them with paper towels. Extra liquid makes the tortillas soggy.
- Chop everything small. Big pieces make the rolls bumpy and hard to slice.
- Roll tightly. A loose roll falls apart when you cut it.
- Wipe the knife between cuts for neat slices.
Variations
- Add chicken. Stir in a cup of finely shredded cooked chicken.
- Make it spicy. Add chopped pickled jalapeños or a can of diced green chiles, drained.
- Use spinach or tomato tortillas for more color on the platter.
Serving and Storing
Serve cold with salsa, guacamole or extra sour cream. The wrapped rolls keep for 2 days in the fridge. Slice them close to serving time so the edges stay fresh. They don’t freeze well.
Frequently Asked Questions
Why are my pinwheels soggy?
The beans, corn or peppers were too wet. Drain and pat them dry before mixing.
Can I use low-fat cream cheese?
Yes. The filling will be a little softer, so chill the rolls a full 4 hours.
How far ahead can I make them?
Up to 24 hours is best. After two days the tortillas start to soften.
A plate of these, a bowl of salsa, and you’re ready for company.
Mexican Fiesta Pinwheels
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 2 tbsp taco seasoning
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup canned black beans rinsed, drained and patted dry
- 1/2 cup corn kernels drained and patted dry
- 1/2 cup red bell pepper finely chopped
- 3 green onions thinly sliced
- 4 large flour tortillas burrito size
Instructions
- Beat the cream cheese, sour cream and taco seasoning until smooth.
- Stir in the cheese, black beans, corn, bell pepper and green onions.
- Spread the filling over the tortillas in a thin, even layer, all the way to the edges.
- Roll each tortilla up tightly and wrap in plastic wrap.
- Chill for at least 2 hours or overnight.
- Trim the ends and cut each roll into 8 slices with a serrated knife.
Notes
Made this recipe? Tap a star to rate it.
